If you have never roasted Brussels sprouts, try this recipe—a good one any time in the fall, and especially for Thanksgiving.
3 pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
2 tablespoons white wine
1 teaspoon dried thyme
Freshly ground black pepper
2 medium red onions
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
Trim the stems on the Brussels sprouts. Add the sprouts to the boiling water, and blanch for 5 minutes. Drain.
In a medium bowl, toss the sprouts with some of the olive oil, just to coat, white wine, thyme and salt and pepper to taste. Place the sprouts on a baking sheet.
Peel the red onions and slice them into ¼ -inch-thick rounds. Toss with the remaining olive oil and salt and pepper. Place the onions in a single layer on another baking sheet.
Roast the sprouts until tender and browned about 20 minutes; roast the onion slices until browned and tender, too, about 30 minutes.
When ready to eat, put the sprouts in a serving bowl, add the roasted onions, and toss to combine.